Freshly Baked Blueberry Muffins



  • 625 ml (2½ C) cake flour
  • 15 ml (1 T) baking powder
  • 5 ml (1 t) salt
  • 250 ml (1 C) sugar
  • 375 ml (1 ½ C) frozen blueberries
  • 125 ml (½ C) butter, melted
  • 2 eggs
  • 375 ml (1½ C) buttermilk
  • 15 ml (1 T) vanilla essence


  • 65 ml (¼ C) Rhodes Honey
  • 10 ml (2 t) butter
  • 15 ml (1 T) cake flour
  • 1 ml (¼ t) ground cinnamon


  1. Sift the flour, baking powder and salt into a medium mixing bowl.
  2. Add the sugar.
  3. Add the blueberries and toss to coat.
  4. Mix the melted butter, eggs, buttermilk and vanilla essence together.
  5. Add the buttermilk mix to the blueberries and flour and stir until just combined.
  6. Divide the muffin mix into 12 muffin pans lined with muffin paper wrappers.
  7. To make the topping, melt the Rhodes Honey and butter together. Stir in the flour and the cinnamon until smooth. Pour the honey topping over the muffins.
  8. Bake the muffins in an oven preheated to 180˚C for 25 minutes or until the muffins are well risen and firm to the touch.
Cooking Tip

Do not defrost the blueberries. Use straight from the freezer.


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